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28 April 2023 | Story Leonie Bolleurs | Photo Supplied
Schae-Lee Olckers’
UFS PhD student and food scientist Schae-Lee Olckers’ research could contribute to a stable supply of good quality wheat and bread, even in the face of climate change.

Follow your passion in order to find your purpose. This is the mantra of food scientist and University of the Free State (UFS) PhD student Schae-Lee Olckers, whose research is set to improve wheat quality by identifying which types of wheat are better able to tolerate stress, and which proteins are most important for producing high-quality bread. 
 
“By grasping this, it is possible to ensure that we continue to have a stable supply of good quality wheat and bread, even in the face of climate change,” says Olckers, who believes wheat is one of the most important food grains in the human diet, and one of the most important staple cereal crops in the world.

Her PhD study, ‘The influence of abiotic stress on gluten protein and baking quality in bread wheat’, under the supervision of Dr Angie van Biljon and Prof Maryke Labuschagne in the Department of Plant Sciences, and Prof Garry Osthoff in the Department of Microbiology and Biochemistry, is investigating how different levels of heat and drought stress – mostly due to climate change – affect the gluten protein composition of high-yield bread wheat.

Olckers is a food scientist at StartWell Foods (Pty) Ltd, a non-profit organisation that produces high-quality extrusion products for feeding schemes around the country. The products help to eliminate stunted growth among children.

Improving wheat breeding programmes
This research could help us find ways to adapt to climate change and continue to produce high-quality wheat and bread for people around the world. – Schae-Lee Olckers

Her research focuses on examining different types of wheat and investigating how proteins are affected by stressors like heat and drought, to understand how these stressors impact the quality of bread. She uses new proteomic methods to look at the different proteins in the wheat flour, to gain a better appreciation of how gluten proteins react to stress.

In this study Olckers is able to see how the proteins change in the various wheat cultivars, helping us to understand how the different types of wheat perform in baking, and how the proteins affect the final product.

She collaborates with the International Maize and Wheat Improvement Center (CIMMYT) in Mexico, that releases new wheat cultivars for developing countries. Their aim is to develop wheat cultivars that maintain their quality in different environments.  To investigate the performance and characteristics of the seeds, both in the field and in the laboratory, CIMMYT did the field trials, quality assessment, and supplied the seeds for high-performance liquid chromatography (HPLC) and proteomics analysis. 

Finding ways to adapt to climate change

She believes that understanding how these stressors impact the production of bread-baking quality in wheat will help scientists gain important insights into how climate change affects our food supply. 

“Taking into consideration the current and projected intensifying heat and water deficit stresses, it is crucial to improve the understanding of these phenomena in order to implement new breeding strategies for sustainable wheat quality. This research could help us find ways to adapt to climate change and continue to produce high-quality wheat and bread for people around the world,” Olckers says. 

News Archive

UFS researcher engineers metal surfaces
2015-03-03

Shaun Cronjé, a PhD student, in a surface characterisation laboratory at the UFS.

It is well known that the surface of a component is much more vulnerable to damage than the interior, and that surface-originated degradation such as wear, corrosion, and fracture will eventually destroy the component.

“Engineering the surface, based on scientific knowledge, is essential to control these damaging processes. It also creates electronic and geometric structures on the surface which opens up a world of new devices, especially considering the properties on the nano-length scale,” said Prof Wiets Roos from the Department of Physics at the University of the Free State (UFS).

At elevated temperatures, atoms are more mobile and can migrate to grain boundaries and surfaces, which have a major influence on material properties. The redistribution of solute atoms between the surface and the bulk of the material is known as segregation. Knowing the behaviour of segregation at the surface/environment interface can be very useful in the development of new materials. As an example materials can be improved higher efficiency and lower fuel consumption, thus reducing environmental pollution.

The main aims of Prof Roos’s research are to understand surface segregation, use it as a tool, and contribute to the various surface engineering fields.

The surface characterisation laboratories at the UFS are well equipped to do high temperature segregation measurements, and have already proven a success, not only in the ability to prepare the specimens for characterisation, but also in developing models and procedures to quantify the segregation parameters.

The most recent results have demonstrated the importance of taking evaporation into account during quantification.” This has laid the foundation for future studies by installing the necessary hardware in a surface characterisation spectrometer, establishing experimental protocols, and improving an existing model (developed in this laboratory) for simulating segregation profiles,” said Prof Roos.

Segregation parameters allow the researcher to predict and utilise the surface concentration behaviour as a function of temperature and time. “This not only contributes to fields involving corrosion, oxidation, sintering, wear, chemical poisoning, powder metallurgy, and lubrication but adds to the development of self-healing devices,” said Prof Roos.

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